Farmers’ Market Box November 10th, 2022

Weekly Farmers Market Box at Specialty Produce

November 8, 2022 Ashley Lappies 0 Comments

This week’s local produce and featured farms:

Summer Squash – Fresno Evergreen
Red Yams – Fresno Evergreen
Mustard Greens – Tamai Family Farms
Black Beauty Eggplant – Good Hill Farms
Purple Cosmic Carrots – JR Organics
Dragon Tongue Beans – JR Organics
Assorted Lettuce – Paradise Found
Murcott Tangerines – Friends Ranches

Farmer’s Choice

Golden Delicious Apples – See Canyon Orchards
Longan – 3 Nuts Farm
Cherimoya – Good Hill Farms

Farmers’ Market Box Recipes:

Chicken and Squash Sheet Pan Dinner

Serves 4 to 6

Grated zest of one lemon
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
Pinch red pepper flakes
3 garlic cloves, sliced
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Salt and pepper
1 pound mixed summer squash, washed, and sliced 1/2-inch thick
One red onion, cut into 8 wedges
6 boneless skin-on chicken breasts

Preheat the oven to 425 degrees, and line a baking sheet with aluminum foil or silicone.
In a bowl, whisk together the zest, oregano, basil dill, pepper flakes, garlic, oil, and lemon juice. Taste for seasoning and adjust with salt and pepper.
Put the squash and onion into a bowl, and drizzle with some of the marinade. Toss with the marinade and spread in one layer onto the baking sheet.
In the same bowl, toss the chicken with the remaining marinade, and lay the pieces across the squash, and drizzle any remaining marinade over the chicken and squash.
Roast the sheet pan dinner for 40 minutes, until the chicken is golden brown. Serve the chicken warm or at room temperature.

Summer Squash Risotto

Serves 6

For the Squash

2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
2 cups grated summer squash
Salt and pepper

In a skillet, heat the butter and sauté the onion and garlic for 2 to 3 minutes until the onion is softened.
Add the squash, season with salt and pepper, and sauté until the squash loses most of its moisture. Season with salt and pepper and set aside.
Do-Ahead: You can make this 2 to 3 days ahead of time, because the squash is so delicate, you add it at the last minute when you are making the risotto.

For the Rice

4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed summer squash (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

In a wide saucepan, melt 2 tablespoons of butter, and sauté the onion for 2 to 3 minutes until the onion is softened.
Add the rice, and toast in the butter and onion mixture.
Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.
INSTA-POT/Pressure cooker: Reduce the broth to 3 1/2 cups and cook at high pressure for 5 minutes, quick release, then stir in the butter, squash, and Parmigiano.
Cook’s Note: If you don’t’ want to use wine, add 1/2 cup more broth to the pot.

Tangerine Olive Oil Cake

Makes one 9-inch cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated tangerine zest
¾ cup extra-virgin olive oil
¾ cup milk
1 cup chopped tangerines

Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
In a mixing bowl, whisk the flour, baking powder, and salt together.
Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
Add 1¼ cups sugar and zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
Stir in the tangerines and stir to blend.
Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Tangerine Cheesecake Bars

Serves 6

For the Cheesecake Bars

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar

Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Tangerine Syrup

4 tangerines, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Pasta alla Norma

Serves 6

1 pound penne or rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem and root ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

In a large skillet, heat the oil, sauté the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
Add the eggplant and cook until the eggplant is golden brown.
Add the tomatoes and bring to a boil. Simmer for 10 minutes.
Add the basil, and parsley. Season with salt and pepper.
Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
Serve garnished with the remaining ricotta.

Grilled Eggplant with Herb Vinaigrette

Serves 4 to 6

One pound eggplant, stem and root ends trimmed, cut into rounds
2/3 cup extra virgin olive oil
Salt and pepper

Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper.
Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with basil vinaigrette.

For the Basil Vinaigrette

1 garlic clove
1 cup packed basil leaves (coarsely chopped)
2 tablespoons finely chopped red torpedo onion
1/2 cup extra-virgin olive oil
2 to 3 tablespoons white vinegar
Pinch of crushed red pepper
Salt and freshly ground black pepper

In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.

Garnet Yam Apple Gratin

Serves 6

1 pound garnet yams, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick

Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
Brush with the remaining butter, covering the apples completely.
Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Miso Maple Buttered Garnet Yams

Serves 4 to 6

1 pound garnet yams, peeled, and cut into 1-inch pieces
6 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
1/4 cup white miso
1/2 teaspoon white wine vinegar
1 teaspoon grated ginger
Few drops Sriracha

Preheat the oven to 375 degrees. Put the yams into a 13-by-9-inch baking dish in one layer.
In a bowl, combine the butter, syrup, miso, vinegar, ginger and sriracha. Pour over the yams, and bake for 45 minutes to an hour, until the potatoes are tender. Serve hot.

Cosmic Carrot Roll-Ups

Serves 4

1 bunch purple carrots, scrapped and trimmed
One 5-ounce garlic herb cheese such as Boursin, softened

Using a swivel peeler, shave long slices of the carrots.
Using an off-set spatula, spread the Boursin onto the carrot slices. Roll from the widest end, into a spiral. Repeat with the remaining carrots. Cover with plastic wrap and refrigerate until ready to serve.
Variations: You can also fill with pub cheese or mix 8 ounces of cream cheese with 1/2 cup basil or cilantro pesto.

Slow Cooker Portuguese Caldo Verde

Serves 6

2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 pound mustard greens, tough stems removed, chopped into 1-inch pieces
1/2 pound fingerling potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves
¼ cup finely chopped fresh cilantro (optional for garnish)

In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
Add the mustard greens, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro and serve.

Mediterranean Mustard Greens

Serves 4

One bunch mustard green, washed, spun dry, tough stems removed, and cut into 1/-2inch ribbons
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
4 garlic cloves, sliced
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and pepper

Bring 4 quarts of salted water to a boil and blanch the mustard greens in the water. Drain thoroughly and set aside.
In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and sauté until the garlic is translucent.
Add the mustard greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
Season the greens with salt and pepper and serve.

Tuscan Dragon Tongue Beans

Serves 4

1/2 pound shelled Dragon Tongue beans
2 cups white beans, soaked overnight in cold water to cover
1/3 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons fresh rosemary, finely chopped
Salt and pepper
Soak the beans in water for 30 minutes

Put the beans into a Dutch oven, and cover with water. Simmer the beans for 30 minutes, or until tender.
In a large skillet, heat the oil, add the garlic and rosemary.
When the beans are tender, drain them, and add them to the garlic and rosemary oil.
Toss to coat the beans, and season with salt and pepper. Simmer the beans for 15 to 20 minutes. Serve the beans warm, or at room temperature.
Cook’s Note: Any leftovers can be whizzed in the blender, or food processor and made into an Italian style hummus.

Assorted Lettuce Salad with Classic Vinaigrette

Serves 4

Assorted lettuces, washed, spun dry and chopped if necessary
2 tablespoons finely chopped shallots
3 tablespoons red- or white-wine vinegar
2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Put the salad greens into a salad bowl. In another bowl, whisk together the shallots, vinegar, mustard, and oil. Season with salt and pepper.
Toss the salad with the dressing and serve.
The dressing will keep in the fridge for 5 days. It can also be used as a marinade for chicken.

Slow Cooker Chicken with Apples

Serves 4 to 6

¼ cup (1/2 stick) unsalted butter
5 apples, peeled, cored, and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons Better than Bouillon chicken base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley

In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream, reserved bacon, and parsley, and serve on the warm setting.

Tart Tatin

Serves 6 to 8

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
6 to 8 Golden delicious apples, peeled, cored, and quartered

Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
Transfer the skillet to the baking dish to the baking sheet.
Cover the apples with the pastry, loosely tucking in any overhang.
Bake for 30 to 40 minutes, until the basket is baked through and puffed.
Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

Cherimoya Sorbet

Serves 4

3/4 cup granulated sugar
2 to 3 large ripe cherimoya
2-1/2 tablespoons fresh lime juice
1/2 teaspoons finely grated lime zest
Salt

In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat.
Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes.
Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds.
In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.)
Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine.
Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Longan Coconut Rice Pudding

Serves 6

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla paste or extract
1 teaspoon salt
Zest of 1/2 tangerine
1 cup peeled and pitted Longan plus more for garnish

Bring 3 cups of water to a boil in a medium pot over medium heat.
Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt, and zest and cook until the mixture is hot, and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle.
Stir in the cooked rice, Longan and cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes. I like to serve this warm, but it can be cooled, covered, and refrigerated and served cold.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page), Twitter, and Pinterest

Share this post: